Grilled Chai Pork Chops & Gravy Recipe
Active Prep: 10 min
Cook: 30 min
- 2 cups apple cider or juice
- 1/4 cup Vanilla Bean Sugar
- 1 tsp. black tea leaves (or 2 tea bags)
- 1/4 cup canola oil
- 2 Tbsp. soy sauce or tamari*
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Mt. Baker Chai Seasoning
- 1 tsp. Onion & Garlic Tableside Sprinkle
- 4 bone-in pork chops
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*To cut back on the sodium, use a low-sodium soy sauce/tamari or replace it with rice wine vinegar for a salt-free version.
Combine apple cider and Vanilla Bean Sugar in a small saucepan. Bring to a simmer, whisking constantly until sugar dissolves. Remove from heat, add tea leaves, cover and steep for 5 minutes. Strain into a heatproof bowl and discard tea leaves. Allow mixture to cool to room temperature, 20 to 30 min., before whisking in oil, soy sauce, Dijon, Mt. Baker Chai, and Onion & Garlic Sprinkle. Place pork chops in a large zip top storage bag, add marinade to coat chops, then seal and refrigerate for at least 2 hours or up to overnight. Brush grill with oil and preheat to medium-high. Remove pork chops from marinade and pour remaining marinade into a small saucepan. Simmer marinade over medium heat until it thickens into a gravy-like sauce, 20 to 30 min. Meanwhile, place chops on grill for about 5 min. per side or until internal temperature registers 140 to 145 degrees. Remove from grill and let rest for 5 minutes. Serve chops topped with a spoonful of the gravy.
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